The perfect cookie: Pistachio Chocolate Biscuits

Drizzled, dipped or sandwiched however you decide to incorporate chocolate into these pistachio cookies you won’t regret making them. They are Perfectly delicate and elegant shortbreads.
I’m convinced shortbread does taste better when they are dipped in chocolate, made with a fine meal of nuts, and cut into stars, moons or daisies.

It is Christmas time, and have given them a Christmas theme by using Christmas themed cookie cutters to shape them.

Made with ground pistachios and sweetened with icing sugar , they are the texture of a shortbread than a cookie but with a nutty flavour. Try not to omit the Chocolate as these biscuits are best with the small amount of chocolate.

Ingredients

1/4 cup (30g) shelled pistachios

1 cup plain flour, sifted

1/2 cup self raising flour, sifted

1/2 cup icing sugar mixture sifted

75g butter, chopped, room temp, soft to touch

1 egg

2 tspns water ( cold)

Topping

150g dark chocolate, melted

1 tspn coconut oil

1/4 cup shelled pistachios

Method

Process the 1/4 cup of pistachos until finely ground.

Process the quarter other 1/4 cup of pistachos coarsely and reserve for the topping.

Sift the flours and sugar well.

Ensure the butter is chopped into 1 cm cubes and at room temperature soft to touch but not liquid.